Ingredients:
Capsicums 2-3 medium
Oil 6 tbsps.
Mustard Seeds 1/2 tsp.
Curry Leaves 4-5
Pigeon Pea Split (arhar Dal) 1/2 cup
Bengal Gram Split (chana Dal) 2 tbsps.
Red Chillies Whole 3-4
Asafoetida 1 pinch
Salt to taste

Method :
Soak the toor dal and chana dal for a while. Finely chop the capsicum and keep aside.
Grind the soaked dals along with whole red chillies, asafoetida and salt a little coarsely.
In a pan heat 2 tablespoons of oil. Add chopped capsicum and sauté for a while. Keep aside.
In a kadai heat the remaining 4 tablespoons of oil, add mustard seeds and curry leaves. Once they begin to crackle add the ground dals and stir. Cook till the water dries up and the dals turn golden brown.
Add the sautéed capsicum and mix well. Serve hot.

Serves number of people : 04